Ingredients:

  • 1 bottle (750 ml) Dry White Wine (chilled)
  • 1/2 cup (120 ml) Good Quality Brandy
  • 1/4 cup (60 ml) Peach Schnapps or Liqueur
  • 1/4 cup (60 ml) Plain Simple Syrup (1:1 ratio)
  • 3 Large Ripe Peaches, sliced or diced
  • 1 medium Navel Orange (half sliced thin, half juiced)
  • 1 cup Fresh Raspberries
  • 1/2 medium Lemon, sliced thin
  • 1 cup (240 ml) Sparkling Water or Soda Water (to serve)

Instructions:

  1. Wash and thinly slice the peaches, lemon half, and half of the orange. Dice the remaining half of the orange and set the raspberries aside.
  2. Place the diced orange pieces and thin lemon slices into the bottom of the pitcher. Gently press down 2–3 times with a muddler or wooden spoon to release the essential citrus oils (Do not pulverize).
  3. Add the sliced peaches and raspberries to the pitcher. Pour the Brandy and Peach Schnapps over the fruit, ensuring everything is lightly coated.
  4. Add the chilled white wine and the Simple Syrup to the pitcher. Stir gently to combine the liquids without crushing the fruit too much.
  5. Give the sangria a quick taste test. If your peaches are very tart, you may add an extra tablespoon of simple syrup.
  6. Cover the pitcher tightly and refrigerate for a minimum of 4 hours, and ideally 8–12 hours. This infusion period is crucial.
  7. Just before serving, remove the pitcher from the fridge and give it a gentle stir.
  8. Top the sangria mixture with the cold sparkling water or soda water. Stir once more.
  9. Ladle the sangria into individual glasses, ensuring each glass gets a generous helping of the infused fruit.